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Zingerman's Reuben Sandwich
Reuben Sandwich New York Style
The Reuben sandwich is filled with corned beef and lots of cheese and grilled to crispy goodness on rye or pumpernickel bread.

Ingredients

4 ounces lean thinly sliced deli corned beef
2 1 ounce slices swiss cheese
2 slices rye bread
1/3 cup sauerkraut (well drained)
1 1/2-2 tablespoons thousand island dressing (to taste)
2 tablespoons butter (softened)

Instructions

Bring corned beef and Swiss cheese to room temperature; squeeze kraut dry then heat until it is warmed to about 120-140 degrees.
Butter both sides of bread.
Place cheese on bread, then corned beef on each side so the kraut can be in the middle; this helps keep the sandwich dry. Put about a tablespoon of Thousand Island dressing inside the sandwich on the corned beef.
Put sandwich together and griddle over med-low heat until crisp and golden, turning once.
NOTES
From the kitchen of palatable pastime.com
Sandwiches